Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 4 Servings
The sauce alone of this Slow Cooker Creamy Tomato Basil Chicken is more than enough to let you know that you are in for a treat! In just 4 hours, dinner will be served! Make sure to gather your loved ones and surprise them with the best dish today! By the way, you can serve this over rice, salad, or mashed potatoes. Enjoy!
Ingredients:
2 tsp minced garlic
1 tsp salt
2 tbsp corn starch
3/4 c evaporated milk or heavy cream
14 ounces can of diced tomatoes with Italian herbs
4 boneless, skinless chicken breasts
2 tbsp finely chopped fresh basil
3/4 c tomato pasta sauce
1/2 tsp dried basil
1/4 tsp black pepper
Directions:
In a 3 or 6-quart slow cooker, add the tomatoes and pasta sauce. Spread them evenly to the bottom.
In a mixing bowl, add cornstarch and cream. Stir until well incorporated.
Add the cream mixture into the slow cooker together with salt, pepper, garlic, and basil. Stir everything until well combined.
Put the chicken breasts over the sauce and press each a bit.
Cover and seal the slow cooker, then cook the chicken breasts for about 3 to 5 hours on a low setting or until cooked through.
Add freshly chopped basil and stir until well blended.
Serve right away over pasta, rice, or salad. Enjoy!
Notes:
I highly suggest you use slow cooker liners for this for a quick cleanup.
Place any leftovers in an airtight container, then place them inside the fridge.
Make sure to check the temperature from time to time. Make sure not to overcook them. I used an instant-read thermometer for this.
Nutrition Facts:
Calories: 210 kcal | Carbohydrates: 16g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 977mg | Fiber: 2g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 2mg
Ingredients
- 2 tsp minced garlic
- 1 tsp salt
- 2 tbsp corn starch
- 3/4 c evaporated milk or heavy cream
- 14 ounces can of diced tomatoes with Italian herbs
- 4 boneless, skinless chicken breasts
- 2 tbsp finely chopped fresh basil
- 3/4 c tomato pasta sauce
- 1/2 tsp dried basil
- 1/4 tsp black pepper
Instructions
In a 3 or 6-quart slow cooker, add the tomatoes and pasta sauce. Spread them evenly to the bottom.
In a mixing bowl, add cornstarch and cream. Stir until well incorporated.
Add the cream mixture into the slow cooker together with salt, pepper, garlic, and basil. Stir everything until well combined.
Put the chicken breasts over the sauce and press each a bit.
Cover and seal the slow cooker, then cook the chicken breasts for about 3 to 5 hours on a low setting or until cooked through.
Add freshly chopped basil and stir until well blended.
Serve right away over pasta, rice, or salad. Enjoy!
Notes
I highly suggest you use slow cooker liners for this for a quick cleanup. Place any leftovers in an airtight container, then place them inside the fridge. Make sure to check the temperature from time to time. Make sure not to overcook them. I used an instant-read thermometer for this. Nutrition Facts: Calories: 210 kcal | Carbohydrates: 16g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 977mg | Fiber: 2g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 2mg
